Pregnancy Friendly Brussels Sprout & Apple Salad with Honey-Ginger Dressing
Crisp, colorful, and genuinely craveable, this shaved Brussels sprout salad is the kind of dish that feels both virtuous and satisfying at the same time. The combination of tender shaved sprouts, sweet-tart apple slices, and chewy dried cranberries gives you a little something in every bite, while the honey-ginger dressing ties it all together with a bright, warming kick. Brussels sprouts are a fantastic source of folate, which makes this salad a natural fit during pregnancy when nutrient-dense eating really matters. Fresh ginger adds a gentle zing that can also be a welcome friend when nausea is part of the picture. Every ingredient here is straightforward and whole — no deli meats, no soft cheeses, no raw fish — so you can eat freely without mentally cross-referencing a list of what to avoid. A short rest after tossing lets the sprouts soften just enough to make the whole thing easier to eat and digest. It comes together with minimal effort and works beautifully as a light lunch, a side at dinner, or something to prep ahead and keep in the fridge for whenever hunger strikes.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb brussels sprouts, tough outer leaves removed
- 1 large crisp apple (such as honeycrisp or granny smith), cored and thinly sliced
- 1 medium shallot, very thinly sliced
- ⅓ cup dried cranberries, unsweetened or honey-sweetened
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Trim the stem end from each Brussels sprout, then use a sharp knife or mandoline to shave them into thin slices, about 1/8 inch thick. Transfer to a large mixing bowl and separate any leaves that are still clumped together.
- 2
Add the sliced apple, shallot, and dried cranberries to the bowl with the shaved Brussels sprouts.
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